Lobster with asparagus and Hollandaise.
My wife and I are always looking for ways to incorporate seafood. As I’ve stated in other blog posts, Friday night has traditionally been a night for us to dine out or order in. With covid we’ve dialed all of that back, and have exploited the kitchen to dine out at home. For the cost of an inexpensive meal out, you can really build a nice meal at home. This time I decided to do lobster.
Lobster is not a protein I’m well versed in, it wasn’t a common dish down home. As a matter of fact this is only the second or third time I’ve cooked it. Last time I seared it and grossly over seasoned the meat. This time I’m choosing to stick with a classic and just steam the lobster and serve it with some clarified butter. It honestly gets no easier than this.
All totaled the entire dish took 15 minutes to make from start of prep to plating.
I just cooked the asparagus in a skillet with some balsamic vinegar, olive oil, minced garlic, pepper and salt. I made a quick hollandaise for the asparagus.
The lobster is simple, I put about 2 inches of water at the bottom of a stock pot, salted the water and dropped in a steamer basket. Cut the shell of the lobster down the middle and separate the meat from the body of the shell, leaving the end near the flipper intact.
I steamed the lobster for 6 minutes, then put them over ice to stop the cooking process.
Once done, I plated the lobster next to the asparagus and covered it with some clarified Amish butter.
If anyone has any other lobster ideas I’m all ears, I enjoy them, they are just so new to my repertoire, that I am looking for ways to cook them, that don’t involve over seasoning.